Thawatchai Lot 4 Weizenbock - Beer Recipe - Brewer's Friend

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Thawatchai Lot 4 Weizenbock

261 calories 27.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 9 liters
Post Boil Size: 7 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Thawatchai
Calories: 261 calories (Per 330ml)
Carbs: 27.4 g (Per 330ml)
Created: Thursday May 14th 2020
1.084
1.022
8.1%
32.0
12.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,200 g German - Wheat Malt1200 g Wheat Malt 37 2 44.4%
1,200 g German - Pilsner1200 g Pilsner 38 1.6 44.4%
300 g German - CaraMunich II300 g CaraMunich II 34 46 11.1%
2,700 g / $ 0.00
 
Yeast
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 96.6 g       Temp: 20 °C       CO2 Level: 4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.1 L Decoction 60 °C 67 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 30 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 8.1
Mash volume with grains 9.9
Grain absorption losses -2.7
Remaining sparge water volume (equipment estimates 8.2 L) 4.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.7 L) 9
Boil off losses -5.7
Post boil Volume 7
Going into fermentor 7
Total: 12.6  
Equipment Profile Used: System Default
"Thawatchai Lot 4 Weizenbock" Weizenbock beer recipe by Thawatchai. All Grain, ABV 8.12%, IBU 31.96, SRM 12.28, Fermentables: (Wheat Malt, Pilsner, CaraMunich II)
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  • Public: Yup, Shared
  • Last Updated: 2020-05-18 14:05 UTC